A great healthy salad that's perfect for everyday life or to bring to a party, potluck, game day or Super Bowl party. You can also make this with fresh broccoli instead of the roasted broccoli (great for those hot days you want to skip the oven - just skip drizzling with the oil and roasting - go straight to tossing with the other salad ingredients and dressing). You can also cook the broccoli on the grill instead of roasting.
FOR THE SALAD:
1pound(454g)broccoli florets, cut into bite sized pieces
3-4slices(3slices)thick cut bacon, cooked & cut into bite sized pieces (omit to make this salad vegetarian)
1/4cup(40g)minced red onion
1/2cup(70g)golden raisins(or any combination of your favorite dried fruit cut into small pieces)
1/4cup(30g)chopped cashews(or any combination of your favorite nuts)
FOR THE DRESSING:
2Tablespoons(30ml)apple cider vinegar
1/4teaspoon(1.25ml)fresh cracked black pepper, or to taste
1/4teaspoon(1.25ml)kosher or sea salt, or to taste
1/4teaspoon(1.25ml)dried herbs, like thyme, basil, dill (optional)
Pre-heat oven to 425°F (220°C). Line a baking sheet pan with parchment paper.
Make the dressing: In medium bowl, combine all dressing ingredients (mayo, apple cider vinegar, brown sugar, Worcestershire sauce, dijon mustard, pepper, salt, and optional herbs). Set aside.
Add broccoli pieces in large bowl. Toss with olive oil to evenly coat the broccoli pieces. (Our preferred method is to add half the oil first, toss with the broccoli, then add the rest of the oil and toss again).Place the broccoli on the lined baking sheet.
Roast the broccoli or about 35 minutes, depending on the size of the broccoli pieces. Toss the broccoli at least once during baking. Once broccoli is roasted, remove from oven and allow to completely cool.
After broccoli is completely cool, toss with chopped bacon, red onions, raisins, cashews, and the dressing.Chill the salad for at least 1 hour before serving.